Rating: 3 stars
62 Ratings
  • 5 star values: 7
  • 4 star values: 16
  • 3 star values: 16
  • 2 star values: 11
  • 1 star values: 12

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Credit: Christina Holmes

Recipe Summary test

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the noodles according to the package directions; drain.

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  • Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the tofu with ½ teaspoon salt. Cook, turning occasionally, until golden, 10 to 12 minutes.

  • Heat the remaining tablespoon of oil in a large pot over medium heat. Add the scallion whites, ginger, and garlic. Cook, stirring, until tender, 2 to 3 minutes. Add the broth and fish sauce and bring to a boil. Add the peas and cook until crisp-tender, 1 to 2 minutes.

  • Divide the noodles among 4 serving bowls and top with the broth and tofu. Serve with the scallion greens, lime wedges, chilies, and basil.

Nutrition Facts

547 calories; fat 14g; saturated fat 1g; cholesterol 8mg; sodium 961mg; protein 21g; carbohydrates 82g; sugars 4g; fiber 5g; iron 4mg; calcium 285mg.
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